Yesterday I unexpectedly found a recipe for my new favorite candy ... homemade no-bake soy butter & chocolate bars that (if memory serves) taste nearly identical to Reese's. It was on a box of Kroger chocolate graham crackers that I recently bought. Of course, the recipe calls for peanut butter but I immediately thought about substituting soy butter. We gave it a try, and let me tell you, the entire family is in love with the result. Without further ado, I bring you my version of soy butter & chocolate heaven.
Dairy-free, peanut-free (and vegan) soy butter & chocolate candy (compare to Reese's peanut butter cups)
1/2 cup safe chocolate graham crackers or Oreos, crushed into crumbs
1/2 jar (about 7 oz) soy butter or sunbutter
6 tbsp dairy-free margarine, softened (I use Earth Balance)
1/2 lb powdered sugar
1 cup safe chocolate chips (such as Kroger's FMV brand or Enjoy Life)
To make graham cracker or Oreo crumbs, place crackers/cookies in plastic ziploc bag and crush with rolling pin. Using electric mixer, cream together soy butter/sunbutter and margarine until soft and smooth. Beat in powdered sugar and cracker/cookie crumbs. Beat until well-blended and moist. If mixture looks dry (if it looks like breadcrumbs instead of batter), add 1-2 tsp. of water to bring it together and make it smooth and creamy. Spread mixture in 9x9 pan. Melt chocolate chips in a glass bowl in the microwave (heat for 1 min., stir, heat for 30 sec., stir, etc. until completely melted). If melted chocolate is too thick to spread easily, thin with ~1 tbsp of soy milk. Pour chocolate over soy butter/sunbutter butter mixture and spread in a layer over the mixture with a spatula or spoon. Refrigerate 3 or 4 hours or until set. Cut into small bars and refrigerate any leftovers.
* * * *Some comments: (1) I doubt you really need to add the crushed graham cracker crumbs or Oreos, but since that's what's in the original recipe, and how I prepared it, I included it here. Also, as one reader has pointed out, you could use regular graham crackers instead of chocolate ones. (2) If you had more time, you could also shape the soy butter/sunbutter mixture into balls and coat them in the melted chocolate for a fancier look. (3) This candy would make an awesome mix-in to vanilla soy ice cream. In fact, I might finally buy an ice-cream maker just to make soy ice cream with this in it. (4) As is obvious, this is not a low-calorie treat. But my food-allergic kiddo is as skinny as a beanpole so she could use the extra fat. Now, me, on the other hand ... I have no excuse for how much of this I've eaten in the past 12 hours!